Couscous and gazpacho salad: a fresh, original no-cook recipe

Name: Couscous and gazpacho salad: a fresh, original no-cook recipe
Prep time: 15 min
Total time: 2 h 15 min
Yield: 4
Cuisine: En
Ingredients: 1¼ cups instant medium-grain couscous; 2 cups plus 1 tablespoon gazpacho; ⅔ cup cherry tomatoes; ⅓ cup feta cheese; ½ Dutch cucumber; ½ red onion; 3 tbsp almonds; 1 tbsp fresh mint, chopped; 1 tbsp fresh basil, chopped; 1 tbsp extra-virgin olive oil; Zest and juice of ½ lemon; Salt to taste; Black pepper, optional

vote now

Starter

Very Easy

2 h 15 m

Hydrating couscous with gazpacho may seem like one of those tricks designed to grab attention on social media. But all it takes is one taste to see that the idea makes a lot of sense. Couscous, made from wheat semolina, absorbs the tomato, oil, garlic, and vinegar in gazpacho, leaving each grain juicy, aromatic, and full of flavor. Once hydrated, the couscous becomes the base for a salad that’s fresh and perfect for summer—and it’s made without turning on the stove. We round it out with cucumber, tomato, red onion, feta cheese, a generous handful of fresh herbs, and almonds for crunch. Although it isn’t tabbouleh, it shares that salad’s fresh, light character. Here, though, the gazpacho brings a more intense flavor and an especially juicy texture. So next time you make this cold soup, ask yourself whether it really has to end up in a glass—or whether it could be the key ingredient in your next salad.

Materials

A large bowl
A fork
A knife
A cutting board
A fine grater
Plastic wrap or a lid

Preparation

Preparation15 min

Waiting time2 hours

Put the couscous in a large bowl and add the gazpacho.
Add the lemon zest and juice.
Mix well, cover the bowl with plastic wrap, and let it sit in the refrigerator for 2 hours.
While the couscous is soaking, dice the onion and cucumber into small cubes and cut the cherry tomatoes in half or into quarters, depending on their size. Finely chop the mint and basil. Chop the almonds and set all the ingredients aside.
Take the couscous out of the refrigerator and fluff it with a fork. Add the cucumber, tomatoes, onion, mint, basil, and olive oil. Gently toss to combine.
Crumble the feta cheese over the top and add the almonds just before serving so they stay crunchy. Taste the salad, adjust the salt, and finish with freshly ground black pepper, if desired.
And that's it!

Rate this recipe

Excellent !!! Very good Good so so Not good

FAQ ❓

Is homemade or store-bought gazpacho better for hydrating couscous?

Either works. Homemade gazpacho gives you more control over the salt, vinegar, garlic, and texture, while store-bought makes the recipe much quicker. Choose one that’s well balanced, has some body, and isn’t too acidic, and taste it before adding salt to the dish.

How much gazpacho does couscous need to hydrate properly?

For 200 g of instant medium-grain couscous, allow about 450–500 ml of gazpacho. The amount can vary depending on how thick the gazpacho is and how much liquid the couscous absorbs. It’s best to start with 450 ml, let it rest, and reserve the rest to adjust the texture if needed.

What type of couscous works best for this recipe?

Instant medium-grain semolina couscous is best because it can hydrate by absorption without cooking. Pearl or giant couscous doesn’t work the same way; it needs to be cooked in boiling water first.

Can couscous be replaced with bulgur, quinoa, or another grain?

Yes, but the method changes. Quinoa, rice, barley, and buckwheat need to be cooked, cooled, and then dressed with gazpacho. Fine bulgur can be hydrated, but the time and amount of liquid needed vary depending on its coarseness.

What else can you add to couscous with gazpacho?

This base goes well with olives, avocado, roasted pepper, chickpeas, tuna, hard-boiled egg, or grilled chicken. You can also add goat cheese, mozzarella, or a few arugula leaves. Ideally, combine a creamy ingredient, a crunchy one, and a fresh herb.

How do you make a vegan version of this couscous salad?

Leave out the feta or replace it with marinated tofu, plant-based cheese, or avocado.

Should it be served straight from the refrigerator?

It’s best served chilled, but not ice-cold. Take it out of the refrigerator 10–15 minutes before eating so the aromas of the tomato, herbs, lemon, and olive oil come through more clearly.